It’s big. It’s got depth. It’s a guaranteed crowd-pleaser. This lusciously moist, pecan-topped chocolate cake, inspired by The Pioneer Woman’s Best Chocolate Sheet Cake Ever, is as decadent as cakes come. Made with buttermilk and cocoa, it’s Texas-inspired through and through.
This rich cake is no muss, no fuss. It’s baked and frosted all in one pan. Forget cake layers and multiple steps of precise frosting. This is a cake for the non-baker. When it comes out of the oven, pour the liquid frosting over the warm cake and… You. Are. Done.
The melted butter and cocoa frosting seeps into the warm cake to create an incredibly moist, rich dessert. You never have to worry about this cake being dry, whether you serve it warm or at room temperature.
You can double or triple this recipe for big parties and family gatherings. (Just make sure you have enough sheet pans.) The fact that you can cut and serve it right from the pan makes it a fuss-free crowd-pleaser. No cake stand or serving platter here. Thank you, easy cleanup.
As if all of this weren’t enough motivation to get you in front of your mixing bowl, this cake goes where you need it to go with ease. No need to search out a container tall enough to cover your cake: Just throw some foil over the top and go.
Whether it’s for a large family birthday party, a weekend barbecue, or dinner at home, go big with a Texas sheet cake. Your guests will thank you (and ask you for the recipe).
Love dessert but want to enjoy it without the guilt? Try these healthy (keto-friendly!) cremsicle Twinkies, instead!
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How to make this chocolate sheet cake inspired by The Pioneer Woman
Step 1: Add cocoa to melted butter to begin the cake batter
Step 2: Pour cocoa mixture into flour mixture
Step 3: Stir cocoa and flour mixtures together
Step 4: Add vanilla to buttermilk combination in liquid measuring cup
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Step 5: Combine contents of liquid measuring cup to cocoa mixture
Step 6: Combine thoroughly to prep this Texas sheet cake
Step 7: Pour cake batter onto greased sheet pan to bake
Step 8: Carefully place the sheet cake in the oven
Step 9: For frosting, add cocoa to melted butter
Step 10: Add powdered sugar
Step 11: Combine cocoa mixture and pecans
Step 12: Pour chocolate pecan frosting over just-baked cake
Step 13: Let frosting run to the edges
Step 14: Spread frosting evenly over the sheet cake. Serve and enjoy!
Need a chocolate drink to go with that? Recreate a Wendy’s frost with just 3 ingredients. Watch below!
Texas sheet cake inspired by The Pioneer Woman's Best Chocolate Sheet Cake. Ever.
Yield 24 servings
Ingredients
For cake:
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa powder
- 2 sticks butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For frosting:
- 1/2 cup pecans, roughly chopped
- 1-3/4 sticks butter
- 4 heaping tablespoons cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 pound (minus 1/2 cup) powdered sugar
Instructions
- Preheat oven to 350F.
- Combine flour, sugar and salt in large mixing bowl.
- Melt butter in medium saucepan. Add cocoa and stir.
- Add boiling water. Allow mixture to boil for 30 seconds, then turn off heat.
- Pour liquid mixture into flour mixture, and stir gently, allowing it to cool slightly.
- Combine buttermilk, beaten eggs, baking soda and vanilla into liquid measuring cup.
- Pour buttermilk mixture into butter/chocolate mixture. Stir gently but thoroughly. Avoid overmixing.
- Pour cake batter into greased sheet cake pan. Bake for 20 minutes.
- Melt butter in saucepan. Add cocoa and stir to combine. Turn off heat.
- Add milk, vanilla and powdered sugar to saucepan. Stir.
- Stir in pecans.
- Pour over warm cake.
- Cut into squares and serve.
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